At the brewery, crushed malt is mixed with hot water (hot liquor) to form a warm porridge known as a mash. The vessel where this takes place is known as a mash tun and has a false slotted base that allows liquid to pass through while holding back the grain. In the mash tun, enzymes in the malt convert starch into sugar. The liquid (sweet wort) is run out of the base of the vessel and into the next vessel, the copper, while the grains are held back by the slotted base.

As much of the sugar remains in the malt, sparging is begun. This process involves spraying hot liquor over the mash, allowing a constant stream of water to pass through, rinsing all of the goodness out of the grain.

Once the copper is full of sweet wort, it is boiled with additions of hops at various times. The first additions provide most of the bitterness, with flavour and aroma extracted mainly from later additions.

Following the boil, the hopped wort is cooled rapidly and is transferred to a fermentation vessel where yeast is added. It is here that the miracle of fermentation takes place, where the sugars in the liquid are converted by yeast into alcohol and carbon dioxide. Minor products of fermentation are also released by the yeast, which contribute fruity and spicy flavours to the beer. After a period of up to a week, primary fermentation is deemed to be over, and the green beer is transferred to a sealed conditioning tank. The sediment of dead yeast cells and trub (protein-based matter from the malt) is left behind so that it cannot taint the beer. The beer conditions and matures for a week or so in the conditioning tank, before being racked into casks for despatch to the pub. Here finings are added to help clarify the beer; the cask is sealed with shives (wooden or plastic bungs) and left for a few days to come into condition.